No More Fears Paella
Dive into the vibrant flavors of Spain with 'No More Fears Paella,' a foolproof recipe that brings the iconic Spanish dish to your kitchen with ease. Perfectly seasoned chicken thighs, smoky chorizo, and tender seafood like shrimp and mussels are paired with fragrant saffron-infused rice for a dish that’s bursting with color and flavor. This one-pan masterpiece is made approachable with step-by-step instructions, making it ideal for paella novices and pros alike. Finished with fresh parsley and a squeeze of lemon, this stunning meal is perfect for feeding a crowd or turning any weeknight dinner into a celebration. With minimal stirring and maximum flavor, this recipe will banish any fears of tackling paella at home!
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 4 pieces chicken thighs, boneless and skinless
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 150 grams chorizo sausage, sliced into rounds
- 1 large red bell pepper, diced
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 cups short-grain paella rice (such as Bomba or Calasparra)
- 4 cups chicken stock, warm
- 1 pinch saffron threads
- 1 cup canned diced tomatoes
- 0.5 cups frozen peas
- 12 pieces jumbo shrimp, peeled and deveined
- 12 pieces mussels, scrubbed and debearded
- 2 tablespoons fresh parsley, chopped
- 4 pieces lemon wedges, for serving
Instructions
Heat 2 tablespoons of olive oil in a large, shallow paella pan or skillet over medium-high heat.
Season the chicken thighs with smoked paprika, salt, and black pepper. Add them to the pan and cook for 4-5 minutes on each side until golden brown. Remove from the pan and set aside.
Add the chorizo slices to the pan and cook for 2-3 minutes until they release their oils and begin to crisp up. Remove and set aside with the chicken.
Add the remaining 1 tablespoon of olive oil to the pan, followed by the diced red bell pepper and chopped onion. Sauté for 5 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the paella rice to the pan and stir to coat it in the oil and vegetables, toasting the rice lightly for 1-2 minutes.
Pour in the warm chicken stock and stir in the saffron threads and canned diced tomatoes. Bring the mixture to a simmer.
Nestle the cooked chicken thighs and chorizo back into the pan. Reduce the heat to medium-low and let the paella cook uncovered for 15 minutes, without stirring, to allow the rice to absorb the liquid.
Scatter the frozen peas over the top of the paella, followed by the shrimp and mussels (placing the mussels hinge-side down so they open upwards). Cover the pan with foil or a lid and cook for an additional 10 minutes until the shrimp turn pink and the mussels open.
Remove the pan from the heat and let the paella rest, covered, for 5 minutes.
Sprinkle the chopped parsley over the top of the paella, and serve with lemon wedges on the side for squeezing over.
Nutrition Facts
Calories |
4115 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.0 g | 212% | |
| Saturated Fat | 44.8 g | 224% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 1037 mg | 346% | |
| Sodium | 9396 mg | 409% | |
| Total Carbohydrate | 393.0 g | 143% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 27.0 g | ||
| Protein | 257.3 g | 515% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 686 mg | 53% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 4664 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
